We all know about herbal teas and herbal tinctures, but an often under utilized way to take herbs are in their powder form. Traditionally, many Ayurvedic herbs like turmeric, ashwagandha, triphala and bacopa were all taken as powders, either mixed in water or put on the back of the tongue and washed down. It's been my whole hearted experience that if you're going to try an herbal powder, you need to have a good first experience, and sometimes putting it on the back of your tongue and washing it down with water can be a little....awkward if you're not used to it. Work up to that in small amounts first, then graduate to the full dose when you're ready. 

Personally, I love mixing herbal powders into nut butter balls for two reasons: 1. It's a perfect little protein rich snack that's accessible, affordable and downright delicious (and can cover the taste of otherwise not so tasty herbal powders), and 2. Nut butter balls are perfect for the average person just getting introduced to some uncommon herbs (especially for kids!) that don't want to drink herbal tea, or have issues with the alcohol in herbal tinctures. There's an option for everyone. Another win for herbs. 

Ashwagandha is one of my all time favorite herbs for adrenal support, subtle energy enhancement and ideal for those who tend to have strenuous or labor intensive jobs. It's a wonderful adaptogen (meaning it helps the body adapt to stress, long or short term) and can be taken for prolonged periods of time if needed. You an use any herbal powder you like in this recipe. It works great for almost every herb. 

Thrive Market is a awesome place to source all of the ingredients for this recipe (except for the Ashwagandha powder, which you can find at Banyan Botanicals)

Ashwagandha Nut Butter Balls

1 jar (16oz) nut butter (I used peanut butter in this recipe, but you can use any that you'd prefer)
1/2 cup dried fruit (I used cranberries)

 1/2 cup semi sweet chocolate chips or cocoa nibs
1/4 cup chia seeds

 1/4 cup honey or agave syrup

 1/4 cup ashwagandha powder

 1/2 tablespoon cinnamon powder

 Coconut flakes, enough for coating

Mix all ingredients together until it reaches the consistency of dried cookie dough. Then divide up the dough into balls, about the size of a ping pong ball. Roll the balls in coconut flakes until fully coated. Place in the refrigerator for 1 hour to solidify. These keep really well in the freezer, and I wrap mine in wax paper to freeze and grab for a quick snack or addition to breakfast.

 

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Photography by Renee Byrd in our herbal + photography collaboration